4 lb. country-style ribs, separated
1 med. onion, peeled and quartered
2 tsp. salt
1/4 tsp. pepper
3 qt. water
1/2 c. cider vinegar
1/2 c. light brown sugar, packed
1/2 c. ketchup
1/4 c. chili sauce
1/4 c. Worcestershire sauce
2 tbsp. chopped onion (additional)
1 tbsp. lemon juice
1/2 tsp. dry mustard
1 clove garlic, crushed
Dash of cayenne pepper

In a large kettle, place ribs, quartered onion, salt, pepper, and water; bring to a boil, reduce heat and simmer covered for 1 1/2 hours or until very tender. Drain. In a medium saucepan, combine cider vinegar, brown sugar, ketchup, chili sauce, Worcestershire sauce, chopped onion, lemon juice, dry mustard, clove garlic and cayenne pepper. Simmer uncovered 1 hour, stirring occasionally. Arrange ribs on rack in broiler pan, brush with sauce and broil 5 inches from heat, basting frequently with sauce, about 10 minutes on each side. Sauce recipe can be doubled, with leftover sauce refrigerated. Makes a good marinade and baste for chicken and pork chops. Serves 4-6.